WLP840 AMERICAN LAGER

This yeast is used to make American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.
Optimum Fermentation Temp: 50–55°F
Attenuation: 75–80%
Flocculation: Medium
Alcohol Tolerance: Medium (5–10%)
Cell Count: 100+ Billion
Brewing Tip: We Recommend you make a yeast starter for all lagers. Because of the cold environment you will need about 4 times as much yeast to successfully ferment a lager. If you don't have a yeast starter pitch 2-4 vials at 60-70°F and cool to 48-52°F within 12-18 hours. To ferment lagers like the German's and Czech's make an active starter of 2000ml per 5 gallons. Pitch at 45-48°F and let it naturally rise to 48-52°F. Hold your fermentation at 48-52°F for 4-6 weeks in the primary. A diacetyl rest is recommended after the last week of fermentation. Raise to 55-58F for 3-5days and crash to 40F. It is normal if lager fermentation takes 3-4 days to show any sign of krausen after pitching yeast.
Use this yeast in: American Lager, American Light Lager, Bohemian Pilsner, Marzen, Munchen Helles, Munchner Dunkel, Munchner Dunkel, Schwarzbier, Vienna Lager.